Sunday, December 9, 2007

Pumpkin Cake

My friend Miss Trickett and her mother (who was a professional pastry chef) shared this delicious recipe with me. This pumpkin cake is a recipe that I look forward to preparing every fall. You can also make it as cupcakes. It is moist and flavorful with delicious cheese cake frosting!

Pumpkin Cake
4 eggs
3/4 cup veg. oil
2 cups granulated sugar
2 cups canned pumpkin
Mix above ingredients together in a large mixing bowl and add:

2 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Mix together until just blended and pour into two 8 inch pans that have been greased and floured or lined with foil. Bake at 35o degrees for 20 minutes or until done. Do not over bake. Frost with cream cheese frosting when cool.

Cream Cheese Frosting:
3 ounces of cream cheese softened
1/2 stick (1/4 cup) of butter softened
2 cups powdered sugar (add more if desired, sweeten to taste)
Beat ingredients until fluffy.

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